Salted Honey Pistachio Cookies (Printable)

Soft, chewy cookies with pistachios, honey, and sea salt. Ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup honey
07 - 1/2 cup brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Nuts & Topping

10 - 3/4 cup shelled pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and fine sea salt in a medium bowl until well blended.
03 - Beat butter, honey, and brown sugar with an electric mixer until creamy and light, approximately 2–3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold chopped pistachios into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Lightly flatten each dough ball and sprinkle with a pinch of flaky sea salt.
09 - Bake for 10–12 minutes until edges are lightly golden but centers remain soft.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The honey creates an incredibly chewy texture that lasts for days
  • That sea salt on top makes them completely addictive
  • They look bakery fancy but are actually foolproof to make
02 -
  • Honey makes cookies brown faster, so watch them closely at the 10 minute mark
  • The dough will feel softer than typical cookie dough, this is completely normal
  • They may look underbaked when you pull them out but they firm up beautifully while cooling
03 -
  • Scoop the dough onto a plate and chill it for 15 minutes if it feels too sticky to handle
  • Rotate the baking sheets halfway through for even browning

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